for 4 person

Apricot chutney

1 tbsp	olive oil
1	shallot, cut into thin slices
300 g	apricots, cut into cubes
1	organic lime, grated zest and the juice
1	red chilli, deseeded, finely chopped
2 tbsp	cane sugar
½ tbsp	curry powder
¼ tsp	salt

Charcoal/gas/electric grill

4	pangasius fillets (each approx. 150 g)
2 tbsp	olive oil
½ tsp	salt
8 slice	cured ham

Salad dressing

1 tsp	mild mustard
2 tbsp	white balsamic vinegar
2 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
¼ tsp	salt
a little	pepper

Spinach and apricot salad

3 tbsp	pine nuts
100 g	baby spinach
2	apricots, pitted, cut into segments

How it's done

Apricot chutney

Heat the oil in a pan. Sauté the shallot for approx. 5 mins. Add the apricots, lime zest, lime juice, chilli, sugar, curry powder and salt, mix. Cover and simmer over a low heat for approx. 10 mins, allow to cool slightly.

Charcoal/gas/electric grill

Brush the fish with oil, season with salt, wrap each fillet in a slice of cured ham. Grill the fish over/on a medium heat (approx. 200°C) for approx. 3 mins. on each side.

Salad dressing

Whisk the mustard, balsamic and oil in a bowl. Stir in the shallot and garlic, season.

Spinach and apricot salad

Toast the pine nuts in a frying pan until golden brown, allow to cool slightly. Add the spinach and apricots to the salad dressing, mix. Plate up the salad, fish fillets and chutney. Sprinkle the pine nuts on top.

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